Bak Kut Teh

Method

1. Put the ribs in a 20 cm pot, cover with cold water and bring to the boil on high heat. Boil for 3 min more so all the grey scum rises, then drain, rinse each rib under warm water and wash the pot. This is what keeps the broth clear.

   Add in this stepPork spare ribs, cut into single ribs 550 g

   high heat

2. Toast the white peppercorns in a dry pan on medium-low heat for 2 min, shaking, until fragrant. Crush them coarsely in a mortar, or in a plastic bag with a rolling pin until about half are cracked, and put them in a spice bag. Trim only the root ends of the unpeeled garlic.

   Add in this stepWhole white peppercorns 1½ tbsp

   medium-low heat

3. Put the ribs, water, garlic and pepper bag into the clean 20 cm pot and bring to the boil on high heat. Turn down to low heat, set the lid ajar and simmer for 1 h 10 min, skimming off any foam during the first 15 minutes. It is ready when the meat pulls easily from the bone and the garlic is soft. Keep it at a gentle bubble; a rolling boil clouds the broth.

   Add in this stepWater 1,300 mlGarlic cloves, unpeeled 12

   high heat→low heat

4. While the broth simmers, rinse the rice until the water runs clear, put it in a pot with the rice water and bring to the boil on high. Cover, turn down to low heat and cook for 15 min, then turn off the heat and leave it covered for 10 minutes. A rice cooker works too.

   Add in this stepJasmine rice 150 gWater for the rice 190 ml

   low heat

5. Add the salt and light soy sauce to the broth, simmer on low heat for 5 min more and taste: you want a peppery bite and sweet garlic. Lift out the pepper bag.

   Add in this stepSalt 1 tspLight soy sauce 1½ tsp

   low heat

6. Slice the chili into the dark soy sauce for dipping and cut the youtiao into 3 cm pieces. Ladle ribs, garlic and hot broth into bowls and serve with rice. Dip the meat into the chili soy and dunk the youtiao in the broth.

   Add in this stepDark soy sauce 2 tbspRed chili 1Youtiao (Chinese fried dough sticks, store-bought) 1